Lifespan Nutrition for the Eldery Assessment 2022

Running head: LIFESPAN NUTRITION FOR THE ELDERLY
LIFESPAN NUTRITION FOR THE ELDERLY
Name of the Student:
Name of the University:
Author note:

1LIFESPAN NUTRITION FOR THE ELDERY
Part A
Physiological Changes
Neurological based physiological changes are prevalent physiological changes of concern
within the elderly. Ageing is associated with a neuronal atrophy and cerebral cortex shrinkage,
largely due to increased rates of free radical formation and inflammation within an aged person.
Such inflammatory processes also result in the formation and deposition of pro-inflammatory
pigments and components like lipofuscin and advanced glycated end products (AGEs) [1]. Such
neuronal degradation increase the susceptibility of cognitive disorders like Alzheimer’s and
dementia within the aged person. Additionally, enhanced pro-inflammatory mechanisms within
the elderly reduce the strength of their immune system and increase their risk of chronic
metabolic diseases like cardiovascular diseases, diabetes, renal and kidney malfunctioning and
even cancers [2]. Such detrimental changes must be looked into by the aged care facility since
these enhanced the nutritional need for consuming diets rich in protective micronutrients like
antioxidants, vitamin C, vitamin E, polyphenols and flavonoids [3].
As a person ages, the rate of muscle breakdown and catabolism increases as compared to
muscle buildup or ‘anabolism’. This results in a negative energy balance and a state of
sarcopenia, extensive loss of muscle and frailty within the elderly [4]. In addition to the above,
rates of calcification and remodeling of bones also decreases within the elderly which results in
the loss of bone mass, density and strength of the skeletal system. Such musculoskeletal changes
within an aged person must be considered by the aged care facility since these increase their
nutritional needs of consuming body building macro and micronutrients like proteins, calcium,
phosphorous and vitamin D [5].

2LIFESPAN NUTRITION FOR THE ELDERY
Nutritional Concerns
Along with physiological changes, old age is also accompanied by a number of
nutritional concerns which must be considered by the aged care facility. One of the most
common concerns exerting severe negative implications is the loss of appetite within the elderly
[6]. With ageing and the associated alterations in nervous system functioning, an old person is
likely to lose their olfactory abilities – resulting in reduced sensory receptor functioning in the
nose and taste buds. This impacts taste and smell sensations and thus, an inability to gain
pleasurable experiences from foods [7]. Further, aged-associated reductions in esophageal
peristalsis makes it difficult for an aged person to swallow foods. Such muscular and sensory
changes contribute to low appetite, inadequate food consumption and poor nutritional status
within the elderly, further aggravating sarcopenia [8]. Additionally, ageing results in decreased
gastric acid secretions and associated indigestion, diarrhea and gastrointestinal disorders. Such
digestive problems affect food intake as well as nutrient absorption within the elderly, hence
contributing to their poor nutritional status and frailty. Thus, it is suggested that the menu
provided by the aged care facility is nutritionally balanced, comprising of core food groups as
per the Australian Dietary Guidelines (ADGs) and modified or softened in terms of texture [9].
Osteoporosis Indicators
Osteoporosis is a chronic bone disease associated with fragile and porous bones, due to
the interplay of a number of risk factors prevalent within the elderly. Anthropometric risk factors
include a state of frailty and inadequately low body mass since it is indicative of decreased
strength of weight bearing joints [10]. Since osteoporosis is directly associated with increased
osteoclastic processes – it is likely that the key biochemical and clinical risk factors include:
inadequately low serum levels of calcium, vitamin D and phosphorous and a bone density 2.5

3LIFESPAN NUTRITION FOR THE ELDERY
standards deviations less than mean adult values. Decreased bone calcification is directly linked
to an inadequate consumption of calcium and hence, dietary assessment risk factors include
inadequate consumption of calcium and vitamin D-rich foods like dairy, soy, seeds and nuts [11].
Part B
Table 1
Nutrient (per day) Amount Nutrient Reference Values
[12]
Energy, kJ 5364 kJ EERM: 6517 kJ
DEER: 7121 kJ
Carbohydrates: Grams, % E 146 g, 46% AMDR: 45 - 65%
Proteins: Grams, % E 53 g, 17% RDI: 47 g
AMDR: 15 - 25%
Total Fat: Grams, % E 48 g, 34% AMDR: 20 - 35%
Saturated Fat: Grams, % E 21 g, 15% AMDR: < 10%
Water, g 1759 g AI: 2800 g
Fiber, g 11 g AI: 25 g
Sodium, mg 1301.36 mg AI: 460 mg
Iron, mg 7.65 mg RDI: 8 mg
UL: 45 mg
EAR: 5 mg
Zinc, mg 4.67 mg EAR: 6.5 mg
RDI: 8 mg
UL: 40 mg
Iodine, μg 74.21 μg RDI: 150 μg
EAR: 100 μg
UL: 1100 μg
Calcium, mg 403.93 mg UI: 2500 mg
RDI: 1300 mg
EAR: 1100 mg
Vitamin C, mg 46.91 mg EAR: 30 mg
RDI: 45
Table 2
Food Groups Number of serves consumed ADG recommended servings
[13]